vermicelli Idli Recipe

Idlis is one of the lightest and tasty food that we all love to eat. We all have eaten idlis made from rice and dal but have you ever tried Vermicelli Idlis? I was surprised when my friend told me about this recipe. I tried making it the same night and it was an instant hit with my family. Yes, the texture was different and taste too but it was nonetheless delicious and a healthy choice. So if you too want to experiment making this idli, here is the recipe:

Serves - 20 idlis (6-8 people)

Ingredients: (online grocery store to purchase Ingredients)

1 cup urad dal, soaked for 2 hours
1 cup suji, soaked for 20 mins
1 tsp Fenugreek seeds
2 cups Vermicelli, soaked for 20 mins
Salt to taste

Preparation:

Drain the split back gram and grind it to a fine paste by adding little water
drain Suji and grind with fenugreek seeds
Mix the 2 pastes together, add the drained vermicelli and add salt to taste
Take idli moulds and add the batter to each mould.
Steam for 15-20 mins on medium flame
Serve hot with  tomato chutney, coconut chutney and sambar

Kanji (Rice Soup with coconut milk)

Yesterday one of my friend called me saying that her daughter is suffering from stomach infection. Although she is on antibiotics but she is unable to eat anything. She was upset and didn't know what to do. I quickly went through my hand written recipe book and came across rice soup. I remembered how having rice soup helped calm my stomach few  months back. I gave her the recipe. She called me today morning to say her daughter is feeling much better and was able to digest the rice soup well. Therefore, I thought of sharing the recipe with you all too.

Kanji

Serves: 4-5

Ingredients:

• 250 gm Broken rice, washed and drained
• 1 lt water
• 150ml Coconut milk
• salt to taste

Preparation:

• Take a pot and cook the broken rice into it water. When the rice becomes soft, keep it aside
• Pour in the coconut milk and check for seasoning
• Serve hot

Tomato Chutney Recipe

Last week I discussed about Chutneys of South India. And I shared the recipe of coconut chutney with you all. Today, I will be sharing another favorite chutney of mine; Tomato Chutney. I enjoy having tomato chutney with idli, vada and even with chapatti. Its nutritious and delicious. Do you want to make this chutney too? Here is the recipe

Tomato Chutney

Ingredients:

• 2 kg tomatoes, washed and cut in quarters
• 1 kg onion peeled and cut in quarters
• 200 ml oil
• 15 whole red chillies
• 5 gm mustard seeds
• 20gm urad dal
• curry leaves
• Salt to taste

Preparation:

• Heat oil in a kadhai
• add the onions and fry till they are golden brown
• add whole red chillies and tomatoes
• Let it cook for 20 mins
• Remove from the flame.
• when the mixture cools, grind it into fine paste
• take a new kadhai and heat oil in it
• add mustard seeds, urad dal and curry leaves
• Saute for a few minutes
• Add this to the tomato paste
• Check seasoning
• Serve with idli, dosa or chapati

 

Coconut Chutney Recipe

One thing that Hyderabad is known for besides Biryani is its spices and chutneys. The reason why Chutney's restaurant is my favorite eatery place is because I get to devour on various types of chutneys. But, being a health conscious person, I can't keep going back to restaurants to eat right? So, I learnt to make my chutneys at home. Here is the recipe for coconut chutney

Coconut Chutney

Ingredients:

5 Grated coconuts
1 inch ginger
6 green chilies chopped and deseeded
50 gms roasted chana dal
15 ml oil
5gm mustard seeds
15gm moong dal
6 whole red chillies
curry leaves

Fresh Ingredients available at this online grocery store

Preparation:

Grind the coconut with little water, ginger and green chillies to make a smooth paste.
Add the chana dal to the paste
Heat oil in a wok (kadhai) and add mustard seeds
When the seeds start to crackle add the moong dal and fry till it is golden brown
Add the whole red chillies and curry leaves
Pour the fried moong dal in the coconut paste and check for seasoning
Serve the chutney with idli, dosa, etc.